Great ribs and beef, slow-smoked out back, have been satisfying barbecue lovers in the south end of the county since the 1970s. Opened by well-known local, Johnny Jones, who's now gone on to his great reward, the Hickory Stick's tradition of "just good barbecue" has been carried on by his son Mark, who grew up behind the counter and hasn't changed a thing -- except to add his own tasty "baked-potato" salad tossed with spuds, green onions, bacon bits, and sour cream. Otherwise, the sides are the usual suspects. 'Course there're always a few purists who won't eat this barbecue with anything but maybe a slice of Bermuda onion and a couple of pieces of white bread. That's fine, too.

Mark Dean, who smoked meat for 25 years at Riscky's Bar-B-Q on Azle Avenue in Fort Worth, opened his own restaurant seven years ago in Azle and created an ideal place to load up on tender and flavorful ribs, brisket, sausage, and such. Expect large portions, fair prices, and quick service. Dean is a good ol' boy and almost always around to provide banter and a friendly slap on the back. The rustic atmosphere includes license plates and deer heads on the wall.

Readers' Choice: Railhead Smokehouse

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